English Muffin Bread
I devised a bread machine version that worked well. First, I heated the milk and water mixture in the microwave. (Cautionary note: make sure to stir the water carefully-I noted a 20-degree difference in temp between the bottom and top of the bowl). I added _all_ the dry ingredients (including the 6 cups of flour) to the bread machine pan, then added the heated milk and water mixture just before the machine started mixing. _After_ the very warm liquid and dry ingredients had combined to an extent, I added 3 teaspoons of rapid-rise yeast.
The volume of the dough was just right for a bread machine, and the mix was a good consistency and easy for the machine to handle. I allowed the dough to rise a bit in the bread machine pan before removing it, dividing it, and placing it in the two bread pans.
When this bread bakes at 400 degrees, the top crust browns very quickly. (A typical bread baking temperature is 350 degrees). I took the loaves out of the oven at 20 minutes after I noted that the crust was quite browned, but when I made the first slice, I noted that the bread interior wasn't optimally done. Next time I will leave it in for the full 25 minutes even if the top crust has turned very dark brown.
Like every English Muffin loaf, this bread is meant to be toasted. Toasting gives it a fine, crispy crumb. Enjoy it with butter and jam.
2 users found this review helpful
Aug. 18, 2012